No-Bake Vegan Lemon Berry Cheesecake Cups

These mini no-bake vegan lemon berry cheesecake cups are the perfect little treat for cheesecake lovers who are looking for a healthier lower sugar and dairy-free option. Whip up a batch of these cups to store in the freezer as a snack or treat for those summer (think Fourth of July) celebrations. {Paleo, gluten-free, dairy-free & vegan} 

Okay, can we just stop and talk about the fact that it’s almost July??

Where has this year gone!?

I seriously can’t believe that my baby is almost 6 months old. People aren’t joking when they say that the first year with a baby goes by fast. Wayyy too fast in my opinion. I’m practically choking back the tears just thinking about it.

The fact that July is right around the corner also means that it’s time to whip up some Fourth of July recipes.

Now I am a Canadian gal, but I’m all for helping my American sisters out!

And boy, do I have a treat for you! AND it goes right along with the red blue and white theme! Very patriotic.

I’d like to introduce you to my new best friend…

These little beauties.

Vegan no-bake lemon berry cheesecake cups.

Yes, you heard me correctly.

They are no-bake, perfectly portion-controlled little mini cheesecakes filled with a dose of healthy fats, fibre, and vitamin C and only contain four grams of sugar.

Totally healthy, but they taste totally indulgent.

Let’s start by chatting about the crust.

Cashews mixed with a little lemon zest and maple syrup or honey to give the cups a nice zesty layer of crumbliness.

And the cheesecake?

It’s this delicious velvety smooth creamy layer of goodness that mimics cheesecake but actually doesn’t contain any dairy at all.

Top it off with some vibrant blueberries and strawberries and you’ve got one gorgeous little “cheesecake” cup.

In fact, I actually liked it better than cheesecake!

That’s a huge statement for me because I LOVE cheesecake.

Just a few tips that I learned when testing these cups:

• Soak the cashews for at least 2 hours in hot water to soften them up before blender. This will ensure a smoother “cheesecake” consistency.
• Use a powerful blender or magic bullet when making the cashew cheesecake mixture. Unfortunately, a food processor doesn’t blend the mixture up fine enough to create that creamy texture, which means you’re left with chunks. I don’t know about you, but I don’t want chunks in my cheesecake unless it’s chunks of chocolate, but if you want that, then you’re better off checking out these no-bake cookie dough cups. Or make both (totally recommend the latter option).
• You can whip up the mixture for the crust layer in the blender, magic bullet or food processor because in this case, we are going for the chunky factor. We want that crust to stay slightly crumbly so that it doesn’t turn into cashew butter. I love me some cashew butter but once again, it’s not quite the consistency we’re going for.
• Finally, you can either make these cups in reusable silicone baking cups, which I LOVE, and store in the freezer to firm up. OR as an alternative, you can make the no-bake cheesecakes in mini mason jars  or dessert cups. Layer up the crust, “cheesecake” and berries (or top with some of this Strawberry Chia Jam) and stick the glasses or jars in the fridge to firm up a bit and then get your spoon ready to dig in! Perfect for feeding a crowd!

Personally, I’m a fan of both methods. I tried eating these little morsels when they were fresh out of the freezer and still slightly firm and frozen.

Delicious.

I also ate them when they were thawed out and a creamier consistency.

Still super delicious.

My last tip is try NOT to eat them all at once ;)

They’re seriously addictive.

More similar recipes

• 3-Ingredient No Bake Cheesecake Cups
• Almond Flour Lemon Cookies
• Peppermint Cheesecake Bites 
• Chickpea Cookie Dough Bites 
• Peanut Free Snack Cups
• Strawberry Cheesecake Cups
• Healthy Pumpkin Cheesecake Bites
• English Trifle Recipe with Custard

Did you make this recipe? Scroll down to leave a rating and review!

Course Dessert, Snack

No-Bake Vegan Lemon Berry Cheesecake Cups

By: Elysia

Servings 12 cups

These mini no-bake vegan lemon berry cheesecake cups are the perfect little treat for cheesecake lovers who are looking for a healthier lower sugar and dairy-free option. Whip up a batch of these cups to store in the freezer as a snack or treat for those summer (think Fourth of July) celebrations. {Paleo, gluten-free, dairy-free & vegan} 

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Ingredients

  

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For “cheesecake” mixture:

• 1 ½ cups cashews soaked and drained*
• 4 tbsp. coconut oil
• 2 tbsp. lemon juice
• ½ cup + 2 tbsp. unsweetened almond milk can also use another milk alternative such as coconut milk, cashew milk or regular milk
• 2-2.5 tbsp maple syrup or honey depending on how sweet you like it

For the crust:

• ¾ cup cashews
• ½ cup unsweetened coconut
• 1 tbsp. maple syrup or honey
• 1 tsp. lemon zest
• Pinch of salt
• 1 tsp. vanilla extract

Topping:

• Fresh chopped strawberries
• Fresh blueberries

Instructions

• Blend ingredients for crust in food processor or blender, until crumbly (don’t mix for too long or it will become too creamy).
• Blend ingredients for cheesecake mixture in powerful blender or magic bullet. I found that a food processor didn't grind it fine enough.
• Line a muffin tin with 12 silicone molds. Evenly distribute the crust mixture among the cups and press down firmly with a small spatula or the back of a spoon until the crust is firmly packed down to the bottom of the cups.
• Next, evenly distribute the cheesecake mixture on top of the crust layer and smooth it out so that the surface of each cup is flat.
• Place muffin tray in freezer for approximately an hour to allow the cups to firm up.**
• When ready to serve, remove from freezer and allow to thaw for 20-30 minutes (or you can consume from frozen). Top each cup with freshly chopped strawberries and blueberries and serve!

Notes

*Soak the cashews for at least 2 hours in hot water to soften them up before placing them in the blender. This will ensure a smoother "cheesecake" consistency.

**As an alternative, you can make the no-bake cheesecake in little mason jars or glasses. Layer up the crust, "cheesecake" mixture and berries and stick the glasses or jars in the fridge to firm up for at least an hour. Serve straight from the fridge.

Nutrition

Calories: 204kcalCarbohydrates: 11gProtein: 4gFat: 17gSodium: 17mgFiber: 1gSugar: 4g

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